Crabapple Jelly with Chili Flakes (and less sugar)

This is not your kids apple jelly. Wonderful as Christmas gifts. Perfect with a soft cheese and some crusty bread or a delicate cracker. Crabapple Jelly Adapted from a recipe from Practical Self Reliance blog Crabapples (taste for sweetness - some are SO bitter that they aren't worth bothering with) 1 cup water for ever pound of apples (about 2 cups apple by volume) 50% sugar for volume of crabapples (so, for example, if you have 3 cups apples, you want 1 1/2 cups sugar) 1 tbsp fresh lemon juice for about every 3 cups finished apple juice 1 tsp chili flakes of your choice for every 3 cups juice Wash and cut crabapples in half. Place in a heavy bottomed pot with water and simmer until soft, about 30 minutes. Mash if necessary (some don't break down otherwise). Place cooked apple pulp in a jelly or homebrew straining bag. Let drip until no more liquid comes out. Then carefully squeeze the bag to remove more liquid, if desired (may result in a more cloudy jelly but you will get much more volume). Measure result in cups. Place apple juice into a heavy bottomed pot. For every cup of juice, add 1/2 cup sugar. For ever 3 cups juice, add 1 tbsp lemon juice. Heat mixture to boiling and skim off foam. Add about 1 tsp chili flake for every 3 cups liquid. Using a candy thermometer, heat mixture to 220 degrees (between sea level and 1,000 ft. Decrease temperature by 2 degrees for each additional 1,000 ft in elevation). Test thickness of solution frequently and turn off heat as SOON AS IT REACHES TEMPERATURE. Ladle hot jam into jars, leaving 1/4 in head space. Cap and water bath can for 10 minutes.